Cheesy Vegetable and Ham Pasta Bake

Roasted vegetables, ham, and pasta baked in a creamy cheese sauce.

Course Main Course

Cuisine American

Keyword casserole, easy dinner ideas

Prep Time 20 minutes

Cook Time 50 minutes

Servings 6

3 cups broccoli florets
3 cups cauliflower florets
2 tbsp olive oil
2-3 tsp red pepper flakes We like a little spice but you can always adjust this to your preference.
12 oz medium pasta shells
4 large carrots, peeled and finely diced
1 1/2 cups evaporated skim milk
2 cups shredded cheese
1 1/2 cups cubed, cooked ham
3/4 cups bread crumbs
salt and pepper to taste

Preheat the oven to 400F.
Cover a baking sheet with aluminum foil. Add broccoli, cauliflower, oil and red pepper flakes. Toss to combine. Add salt and pepper to taste. Transfer to the oven and roast for 30 minutes, tossing half way through. Remove from the oven and set aside. Decrease the oven temperature to 350F.
While the vegetables are roasting, fill a large pot with water and bring to a boil. Add the pasta and cook for 8 minutes. Drain and set aside.
In a medium saucepan, combine the carrots, milk and 1/2 cup water. Heat on medium-low, cover and simmer for 15 minutes until carrots are softened. There are then two options to complete the sauce.
Option #1: Stir in shredded cheese until completely melted. Remove from heat.
Option #2: For a creamier option, remove from heat and let cool for 5 minutes. Transfer to a food processor, add cheese, and pulse until smooth.
In an 8x10 inch baking dish (or other 2.5 quart casserole dish), combine the vegetables, cheese sauce, pasta and ham. Spread the mixture in an even layer and cover with bread crumbs. Bake for 20 minutes or until topping is browned or bubbling. If you prefer a toastier topping, remove the cover for the last 5 minutes of baking.